Well here we go again!!!

[Draznnl]

Looking great so far. This build is really coming along nicely. I’m enjoying your posts as you progress, can’t wait to see it completed.

[Backroadmeats]

Got some sheetrock up and most of the tin up..

[Greygoose]

Moving right along fer sure,,👍👍👍

[Skip]

Looking good Rob. I'll need to visit when you open!

[Backroadmeats]

Thanks skip.. it is right on hwy 169.. everyone is wondering why it is black.. I keep telling them to wait til I get the front wrapped in cedar..it will look pretty cool..

[Rob Johnston]

That is looking great. Congratulations. I wish you nothing but success!

[Backroadmeats]

Well after 6 hours of staining and a pretty good buzz from the fumes all the cedar for the front is stained.

[HawkerXP]

Lookin good!

[realdocBBQ]

Man, oh man, jealousy is a green-eyed monster! Wish I could buy some land and build a place like so many. I just don't see how people can do what they do these days. Everything is so damned expensive, it just blows my mind. Honestly, I don't know how the 'average person' is able to do any of these kinds of things (i.e., buying land, building a house, etc.)!

Congrats on the progress man, I'm super happy for ya - even if I AM jealous as hell! lol

[RonB]

It looks like ya brought in the big guns to do the staining.

[SJUfeller]

Rob - on the state inspected vs USDA inspected . . .

My experience is far more limited than yours . . . but I wonder how much of it is the individual inspectors you've dealt with, rather than the agency.

Our butcher (Jeremy) really likes the USDA inspector he has currently. I've met the inspector several times, and he has seemed very reasonable and willing to answer questions.

Jeremy does talk about how expensive and time consuming the switch was .. . But it has been really important for growing his business.

[Backroadmeats]

That is what I am hoping will happen. I also had a great relationship with our state Inspector . She was here when we started as a small custom shop and helped us work through the growing pains. Expensive is an understatement.. hopefully it gets easier as I am pretty stubborn when it comes to giving up. That being said being usda vs equal to only benefits about 2 of my customers right now and they are small ones at that..

[SJUfeller]

Has word gotten around that you are USDA certified? And do the producers understand what that allows them to do?

It seems more people want to know where their food comes from and how it was raised . . . and lots of those people are not interested in buying quarters and halves. With the help of a USDA processor, they can tap into that market.

[Backroadmeats]

It only helps them if they want to sell over state lines.. I was equal to before so I could do everything that I can as usda just not across state lines.

[Backroadmeats]

Before and after of the front porch.. just have to raise the front door 1/2 inch then wrap it and the tin guys will be back to finish friday!!

[Backroadmeats]

Here is some progress pics . Hopefully will be open in a few weeks.

[SheilaAnn]

I wanna see the walk-in!!!

[FireMan]

Cool!!! Don’t ferget a sign, even a temporary one. The most important piece of paid advertising you can have. And, if ya git some perfessional to make you a permanent sign, don’t let the bohunks talk ya into puttin yer phone # on it, a waste of advertising space. Used to be in the business, yes I was. 🕶😎🙃

[Backroadmeats]

I have a sign ordered. Hopefully it is here this week.. I will post a picture when it gets put up and see if it meets your approval!!😁😁

[fzxdoc]

Wow that's a massive overhang on the porch. Nice.

Looks like everything is shaping up well.

Kathryn

[Backroadmeats]

It does look big in the picture. It is only a ten foot overhang. I am gonna put a couple picnic tables out there in the summer.

[Greygoose]

That’s what I say to my wife when she says “ what U gonna do with that big over hang “ !!!

[fzxdoc]

@Greygoose

[Greygoose]

Wish I could be there for the GRAND OPENING !!!